Well folks its football season and football season means those warm comfort foods! HOORAY!! I found this recipe in the Weight Watchers New Complete Cookbook…I am a fan of red beans and rice, but this one has a bit of a Mexican style to it; so I had to try it. It was FANTASTIC, just the right amount of kick to it! Here is the recipe that I used.
Black Beans & Rice
Points Value: 9
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Level of Difficulty: Easy
Servings: 4
Ingredients:
4 teaspoons olive oil
1 green bell pepper, seeded and finely chopped
1 onion, finely chopped
5-6 garlic cloves, minced
1 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 cup basic vegetable stock
4 teaspoons dry sherry
1 teaspoon finely chopped fresh thyme, or ½ teaspoon dried
1 bay leaf
¼ teaspoon dried oregano
¼ teaspoon hot red pepper sauce
½ cup water
1 tablespoon finely chopped fresh cilantro
Salt and freshly ground pepper, to taste
4 cups cooked white rice
Instructions:
1. In a medium nonstick saucepan, heat the oil. Sauté the bell pepper, onion and garlic until very soft, about 15 minutes. Stir in the beans, tomatoes, stock, sherry, thyme, bay leaf, oregano, pepper sauce, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and vegetables are tender, about 45 minutes. If the mixture becomes too thick, add hot water to thin to desired consistency.
2. Stir in the cilantro and season with salt and pepper; discard the bay leaf. Serve over rice.
Print this recipe.The ingredients…
My new toy, Pampered Chef chopper. I LOVE it!
Chopped green peppers…
Sautéing the garlic, onions and peppers…
The final product…
Recipe Source:
Weight Watchers New Complete Cookbook
I hope that you enjoy this recipe; happy cooking!
